1 (16-ounce) chocolate baking bar, divided (see Note)
1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla extract
28 whole almonds
The Test Kitchen used CANDIQUIK® candy coating, but chocolate melting wafers or discs will work just as well.
Directions1.Line a 9- x 5-inch loaf pan with aluminum foil, extending over sides. Coat foil with cooking spray. Line a 10- x 15-inch baking sheet with wax paper.
2.In a medium microwave-safe bowl, microwave half the baking chocolate 60 seconds; stir. Continue to microwave in 10 second intervals until chocolate is melted and smooth.
3.In a medium microwave-safe bowl, microwave marshmallow creme 30 seconds, or until melted. Stir in vanilla and the melted chocolate; mix well. Spread evenly in loaf pan. Freeze 45 minutes or until firm.
4.Lift candy from pan, and cut into 7 even bars, then cut each bar in half. Gently press 2 almonds in center of each candy bar.
5.In a medium microwave-safe bowl, microwave remaining chocolate bar 60 seconds; stir. Continue to microwave in 10 second intervals until chocolate is melted and smooth. Place candy bars in melted chocolate one at a time, coating evenly on all sides. Using a fork, remove each bar and shake off any excess chocolate; place on baking sheet. Repeat with remaining bars. Refrigerate 5 minutes, or until chocolate is set. Remove from wax paper and enjoy. Store in airtight container.